Dessert Recipes

I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Fuzzy Navel cheesecake flavored with peach schnapps and orange juice concentrate on a homemade cookie crust, topped with an orange marmalade glaze. A cocktail-inspired dessert.

Jello sugar cookies made with gelatin mix for colorful, flavored drop cookies ready in 25 minutes. A retro classic that yields 2 dozen soft, buttery cookies kids absolutely go wild for.

Made popular back in the 1960's by a bakery in Brooklyn. Chocoholics of all ages love this rich chocolate layer cake that uses a thick pudding instead of icing.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Sweet potato cheesecake on a buttery graham cracker crust with mashed sweet potatoes, cream cheese, cinnamon, and nutmeg, topped with a vanilla sour cream layer. The holiday dessert that outshines every pie on the table.

Islamorada key lime pie is the no-bake Florida Keys classic: tart key lime juice and egg yolks folded into sweetened condensed milk, topped with a fluffy meringue cap. Bright, creamy, and built for hot weather.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Impress your family with this decadent and delicious cake that will have everyone asking for a second piece.

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.